Healthy Spinach & Chicken Salad with Avocado, Fresh Mozzarella & Pesto


...the name says it all really!

Just got back from a fantastic weekend at Waiheke Island, and had been thinking about this salad all day - yum!!!

3 boneless, skinless chicken breasts
1 lemon
2 bay leaves
1 tsp sea salt

2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 tsp sugar
sea salt & freshly ground black pepper to taste

4-5 big handfuls baby spinach leaves
2 just-ripe avocados
8 balls fresh bocconcini or 3 buffalo mozzarella balls
handful of pea shoots
12 small mint leaves
1 cup blanched peas (optional)

3 tbsp basil pesto (I made mine with a bit of mint)
1 tbsp extra virgin olive oil

Put chicken breasts in a pot and cover with water (at least 3cm over chicken), add bay leaves, salt and the rind peeled from the lemon. Bring to the boil and then simmer for 5 minutes. Turn off the heat and leave to cool in poaching liquid (40 minutes), then remove from the pot and allow to cool as you prepare the rest of the salad. Mix olive oil, balsamic, sugar, salt and pepper in a large bowl. Throw spinach into dressing in the bowl, toss around and layer onto serving plate. Cut each avocado into 8 slices and break chicken into pleasing chunks. Layer avocado and chicken onto spinach leaves. Break bocconcini or mozzarella into pieces and dot onto salad. Sprinkle with peas (if using). Garnish with pea shoots, mint leaves, and drops of pesto dressing (pesto mixed with olive oil). Season with a little extra sea salt and pepper to serve. Fresh, tasty and delicious! Serves 4 as lunch or a light dinner.


  1. "I am really enjoyed this dish; it was flavorful and filling.
    this dish looks incredible! :)
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